I love making these Keto Zucchini Tortillas not only because they are keto-friendly but because they also taste great. And if using almond flour or gluten-free bread crumbs, these tortillas will fit a gluten-free diet too. This recipe has become my go-to when I am making tacos and need soft taco shells.
What I also love about this recipe is that it offers me another quick and easy way to cook zucchini. One of the secrets to great zucchini tortillas is to squeeze as much liquid as possible out of the shredded zucchini. I recommend using a cheesecloth or dish cloth and working in small batches. To make these tortillas keto-friendly, I use almond flour. However, you can also go for pork panko, which is made from finely ground pork rinds.
To make the Keto Zucchini Tortillas, you will need the following ingredients:
Preheat the oven to 375 °F and line two baking sheets with parchment paper.
Using a cheesecloth and working in small batches, squeeze water out of 1 pound shredded zucchini. You will be left with approximately one packed cup of zucchini.
In a large bowl, place zucchini and add 2 large eggs, ½ cup almond flour or pork panko, ½ cup shredded mozzarella cheese, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Mix until completely combined.
Make four ¼-cup mounds of zucchini batter on each baking sheet, spacing them far enough apart. Flatten each mound into 5-inch circles.
Bake until the edges turn golden brown and the surface also has browned, about 20 minutes. Leave the tortillas to cool before removing them from the baking sheets.
Serve the keto zucchini tacos with your favorite toppings and enjoy!
These Keto Zucchini Tortillas are loaded with flavor but without all those carbs to weigh you down! Give this recipe a go soon and don’t forget to come back to leave a comment below.
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